ALEX RODRIGUEZ / BUCA DI BEPPO
Buca di Beppo's 9 Layer Lasagna
1/2 c Marinara
27 lasagna noodles
8 c Meat Sauce
Ricotta Cheese – 2¾ pounds
3/4 c Provolone Cheese, shredded
3/4 c Mozzarella Cheese, shredded
1/4 c Parmesan Cheese, grated
Italian Parsley, chopped, for garnish
PROCEDURES:
- Preheat an oven to 350°.
- Use a 4" deep pan and line with a plastic pan saver.
- Place all of the marinara evenly on the bottom of the pan over the plastic.
- Place a pasta sheet on the marinara.
- Ladle 1 c of meat sauce over the pasta sheet and spread it out evenly. Sprinkle some of the Parmesan cheese over the meat sauce.
- Add another pasta sheet over the meat sauce and repeat step 5. After the second layer of meat sauce is down, cover with a pasta sheet and proceed.
- Evenly spread 22 ounces of the ricotta cheese over the pasta sheet.
- Top the ricotta cheese with half of the shredded provolone and half of the shredded mozzarella.
- Cover the cheeses with a sheet of pasta and even out the ricotta under the pasta by gently pressing down with your hands.
- Repeat step 5 three more times to get three more layers of meat sauce. Place a sheet of pasta down each time after the meat sauce is spread evenly and topped with Parmesan cheese.
- Repeat steps 7 – 9, creating another layer of the cheese filling.
- Repeat step 5 for the remaining two layers. The top of the ninth pasta sheet should be covered with meat sauce and Parmesan cheese.
- Wrap the pan with plastic wrap and then aluminum foil.
- Bake at 350° for approximately 2½ hours or until an internal temperature of 165° is reached. While baking, turn the pan every 30 minutes to insure even cooking.
- Allow the lasagna to cool down to an internal temperature of 145° - approximately 30 – 40 minutes. This will help the lasagna to set up.
- Portion pieces as needed. Cut and lift pieces out of the pan and top with more sauce and cheese.
- Brown cheese if desired, garnish with chopped Italian parsley and serve! Serves 12.
